This vegan blueberry crisp tart is so delicious and easy to make. Perfect with a scoop of vanilla ice cream!

Now that we’re heading into autumn, I thought it was the perfect time to share a warming treat with autumnal vibes.

Autumn has to be my favourite season in the year. Cosy clothes, hot drinks and comforting food…what’s not to love? And now that we’re all trying to stay indoors more, the lack of nice warm weather makes it that much easier to comply to social distancing rules!

This vegan blueberry crisp tart is made with healthier ingredients and less sugar, but it’s still extremely comforting and delicious. You can make it more indulgent by serving it warm with a scoop of vanilla ice cream.

You can use any kind of berry really, and frozen berries work just as well. This recipe is also gluten-free and can easily be made nut-free by replacing the chopped nuts with more rolled oats.

Vegan Blueberry Crisp Tart

Serves – 8


For the base
270g oat flour – use gluten-free oats if allergic/intolerant to gluten
110g dairy-free spread
4 tbsp maple syrup
1/4 tsp salt

For the blueberry filling
450g blueberries – fresh or frozen
1 tbsp cornflour
1 tsp lemon juice
2 tbsp brown or coconut sugar

For the crisp topping
25g dairy-free spread
25g rolled oats – use gluten-free oats if allergic/intolerant to gluten
1 tbsp brown or coconut sugar
1 tbsp chopped nuts, or another tbsp of oats
pinch of salt


Preheat your oven to 180C/160C fan/350F
Make the base by mixing together the oat flour and salt. Pour in the melted dairy-free spread and maple syrup and mix until you have a dough consistency.
Press the dough into and up the sides of an 8 1/2-inch round tart pan with a removable bottom. Bake for 5 minutes.
In a separate bowl, mix the blueberry ingredients together and transfer into the base.
Mix the crisp topping together and scatter on top, then place in the over and bake for 35-45 minutes.
Best served warm with with dairy-free ice cream!